Description
A warm, crusty loaf infused with roasted garlic and fresh rosemary, perfect for special occasions and everyday meals alike.
Ingredients
- 3 cups all-purpose flour (substitute: half bread flour for chewier crumb)
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon active dry yeast (or 1 teaspoon instant yeast)
- 1 cup warm water (about 105–115°F / 40–46°C)
- 2 tablespoons olive oil (plus extra for greasing)
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- 1 head garlic, roasted
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and yeast until evenly distributed.
- In a separate bowl, combine the warm water and olive oil.
- Pour the liquid into the dry mixture gradually, stirring with a wooden spoon until a shaggy dough forms.
- Add the chopped rosemary and roasted garlic, gently mash the roasted cloves into the dough.
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Lightly oil a clean bowl, place the dough inside, cover it, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat the oven to 425°F (220°C) while the dough rises.
- Gently deflate the dough, shape it into a loaf, and transfer it to a greased loaf pan or baking sheet.
- Cover and let the loaf rise again for about 30 minutes.
- If using, pour hot water into a preheated shallow pan for steam, or spray the loaf with water before baking.
- Bake for 25–30 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Cool on a wire rack for at least 20 minutes before slicing.
Notes
For a dairy-free, vegan loaf, this recipe is already compliant. If using whole-wheat flour, swap up to 1 cup and increase water by 1–2 tablespoons. Adjust roasting time for garlic for desired sweetness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American